The Candy Maker's Guide
A Collection of Choice Recipes for Sugar BoilingBy Fletcher Manufacturing Company
Length2h 44m
About this audiobook
The Candy Maker's Guide is an exquisite exploration of the art and science of confectionery crafting, melding practical techniques with rich narratives that celebrate the sweet tradition of candy making. The book immerses readers in a delightful mixture of detailed recipes, historical insights, and the physics of sugar, all conveyed through a concise yet engaging prose style. It bridges the gap between nostalgic, artisanal candy-making methods and modern innovations, offering not just a manual for aspiring confectioners but a homage to the cultural significance of sweets across generations. The Fletcher Manufacturing Company, renowned for its longstanding commitment to the confectionery industry, brings immense expertise to this volume. Their deep-rooted history in manufacturing quality ingredients provides an authoritative foundation for the guide, ensuring that each recipe is accessible yet sophisticated. Drawing on years of research and practical knowledge, the authors present their work as a culmination of passion and professionalism within the candy-making community. For those intrigued by the alchemy of transforming simple ingredients into delightful confections, The Candy Maker's Guide is an indispensable resource. Whether you're an aspiring candy maker or a seasoned chocolatier seeking inspiration, this book offers invaluable knowledge and innovative approaches to delight your senses and satisfy your sweet tooth.
Audiobook details
GenreOther
Length2 hrs 44 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateSep 16, 2022
LanguageEnglish
Table of contents
1CHOICE RECIPES FOR SUGAR BOILING
67JAP NUGGETS NO. 3.
2PURE FRUIT JUICES, FLAVORING EXTRACTS, FRUIT OILS, ESSENTIAL OILS, MALT EXTRACT, XXXX GLUCOSE, Etc.
68VANILLA NOUGAT (Common.)
3TORONTO.
69ICE CREAM CONFECTIONERY.
4THE WORKSHOP.
70RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.
5LIST OF SUGAR BOILING TOOLS REQUIRED FOR A START.
71CHOCOLATE ICE CREAM.
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6METHOD OF SUGAR BOILING.
72VANILLA CARAMELS.
7CUTTING THE GRAIN, LOWERING OR GREASING.
73COCOANUT CARAMELS.
8FLAVORS AND COLORS.
74RASPBERRY CARAMELS.
9WRINKLES WORTH READING ON SUGAR BOILING.
75WALNUT CARAMELS.
10STICKY CANDIES.
76CHOCOLATE CARAMELS.
11PLAIN TAFFY.
77VANILLA CARAMELS NO. 1 Quality.
12LEMON TAFFY.
78VANILLA CARAMELS, No. 2 Quality.
13BUTTER SCOTCH.
79MAPLE CARAMELS.
14EVERTON TAFFY.
80RASPBERRY AND STRAWBERRY CARAMELS.
15RASPBERRY TAFFY.
81CHOCOLATE CARAMELS No. 1 Quality.
16FIG TAFFY.
82CHOCOLATE CARAMEL, No. 2 Quality.
17WALNUT TAFFY.
83UNWRAPPED CARAMELS.
18PEANUT CANDY.
84BUTTERCUPS.
19BARCELONA TAFFY.
85VANILLA BUTTERCUPS.
20COCOANUT TAFFY.
86RASPBERRY COCOANUT BUTTERCUPS.
21COCOANUT TAFFY OR STICK JAW.
87COCOANUT BUTTERCUPS.
22EGGS AND BACON.
88BLACK CURRANT BUTTERCUPS.
23ALMOND HARDBAKE.
89FONDANT CREAM WORK OR BUTTERCUP FILLING.
24ALMOND ROCK.
90RASPBERRY & VANILLA FONDANTS.
25FRENCH ALMOND ROCK.
91CHOCOLATE & VANILLA FONDANTS.
26RASPBERRY CANDY.
92COCOANUT FONDANTS.
27APRICOT CANDY.
93STRAWBERRY FONDANTS.
28BROWN COCOANUT CANDY.
94CHERRY FONDANTS.
29WHITE COCOANUT CANDY.
95FONDANTS FOR MIXTURES.
30CHOCOLATE COCOANUT CANDY.
96TO CRYSTALIZE FONDANTS
31FRUIT CANDY.
97CHRISTMAS FANCIES—CLEAR TOY MOULDS.
32CANDIES, VARIOUS.
98ARTIFICIAL FIGURES.
33BARLEY SUGAR DROPS.
99COMPOSITION CLEAR TOY MOULDS.
34PEAR DROPS.
100LARGE MOULDS FOR HOLLOW OR CLEAR TOYS.
35RASPBERRY DROPS.
101VANILLA CREAM BARS.
36ALMOND TABLETS.
102RASPBERRY OR ROSE CREAM BARS.
37PINE APPLE DROPS.
103COCOANUT CREAM.
38COCOANUT TABLETS.
104MAPLE CREAM.
39ACID DROPS AND TABLETS.
105CHRISTMAS PUDDING (IMITATION).
40BROWN COUGH DROPS.
106BROWN CREAM PUDDING.
41LIGHT COUGH DROPS.
107RASPBERRY NOYEAU.
42TAR COUGH DROPS.
108WHAT TO DO WITH SCRAPS AND SIFTINGS.
43IMITATION CHOCOLATE STICKS.
109CREAM FOR CHOCOLATE CREAMS OR BARS.
44CHOCOLATE COCOANUT STICKS.
110CHOCOLATE CREAM BUNS AND CAKES.
45ACID STICKS.
111CHOCOLATE CREAM BARS No. 1.
46PEPPERMINT STICKS.
112CHOCOLATE CREAM BARS NO. 2.
47LEMON STICKS.
113CHOCOLATE DROPS, PLAIN.
48ORANGE STICKS.
114CHOCOLATE DROPS (NONPAREIL.)
49CINNAMON STICKS.
115CHOCOLATE CREAMS.
50CLOVE STICKS.
116CHOCOLATE FOR DIPPING.
51RASPBERRY STICKS.
117GELATINE COCOANUT BARS (YELLOW).
52TWISTED BARLEY SUGAR STICKS.
118PATENT RUBBER CANDY MOULDS
53PEPPERMINT BULL'S EYES.
119CHEAP JELLY GOODS.
54BULL'S EYES, (Various.)
120JELLY FANCIES.
55ROUND BALLS.
121JAM ROLEY POLEY.
56Jackson Ball Cutter.
122RASPBERRY JELLIES.
57ROSE BUDS.
123BLACK CURRANT JELLIES.
58RIPE PEARS.
124PINEAPPLE JELLIES.
59BOILED SUGAR TOYS.
125BEST WAY TO CRYSTALIZE GUM GOODS.
60TO CRYSTALIZE BOILED SUGAR GOODS.
126ESPECIALLY ADAPTED FOR FINEST WORK.
61IMITATION INDIAN CORN.
127Flavoring Extracts.
62POPCORN BALLS.
128Essential Oils.
63POPCORN BRICKS.
129FLETCHER MNF'G. CO.
64POP CORN CAKES.
130PURE MALT EXTRACT.
65JAP NUGGETS NO. 1.
131CANADIAN AGENTS FOR
66JAP NUGGETS NO. 2.
132Transcriber's Note
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